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Chicken Breasts Lucien


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  • 3 whole chicken breasts, split in half, skinned and boned
  • Salt and pepper
  • 6 Tbs. butter
  • 2 ½ Tbs. flour
  • 1 ½ cups chicken stock
  • ½ cup celery cut into julienne strips
  • ½ cup carrots cut into fine julienne strips
  • 1 cup finely shredded mushrooms
  • 1 cup heavy cream
  • Fine buttered noodles



Step 1

Sprinkle chicken breasts with salt and pepper and set aside. Heat 3 Tbs. butter in a saucepan and add the flour, stirring with a whisk. When blended, add chicken stock, whisking rapidly. When the sauce is thickened and smooth, reduce the heat and cook, stirring frequently for 15 – 20 minutes. Meanwhile, heat 1 Tbs. butter in a heavy saucepan and add the carrots, celery and mushrooms. Cover and cook until wilted, about 6-7 minutes. While vegetables cook heat remaining butter in a skillet and add the chicken pieces. Cook on one side and when it starts to become golden brown, turn and brown the other side. Scatter the mixture of vegetables over the chicken pieces and cover, cook over low heat for 15 minutes. Remove breasts and keep warm on a platter. Add the cream to the sauce and stir as it comes to a boil. Spoon the noodles onto a hot serving dish and arrange the chicken and vegetables over them. Add the sauce to the liquid remaining in the skillet and bring to a boil, stirring. Pour over chicken and serve.

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